Asian Noodles
Noodles in sweet soy-garlic sauce with bell peppers, onions, mushrooms, and spinach. What’s not to like? This 30-minute Asian noodles is easy to customize with whatever veggies (or meat) you have on hand.[the_ad id='4080']
Servings: 4 Servings
Ingredients
- 226 grams 8 ounce fettuccine spaghetti
- 1 tablespoon canola oil
- 1 piece large bell pepper sliced
- 1 piece large onion red or white is fine
- 8 pieces whole bella or cremini mushrooms sliced
- 1 cup spinach
Soy-Garlic Sauce
- 1/3 cup reduced sodium soy sauce
- 2 tablespoons + teaspoon brown sugar packed
- 1 teaspoon ginger powder
- 4 cloves garlic minced
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- pepper to taste
Instructions
- In a large pot of boiling water, cook the noodles as per package direction. Do not put salt in the water as the soy-garlic sauce is salty enough.
- While noodles are cooking, make the sauce by mixing together the soy sauce, brown sugar, ginger powder (Note 1), garlic, oyster sauce, sesame oil, and pepper. Set aside.
- Heat oil in a large skillet (Note 2), saute the onions, mushrooms, and bell peppers until vegetables are tender, about 3-4 minutes. Add in the soy-garlic sauce, cooked noodles, meat (if using), and spinach and mix until well combined. Serve warm.
Notes
(Note 1) Grated fresh ginger can be substituted. Use about 3/4 tablespoons of grated fresh ginger. (Note 2) If adding meat (shrimp or chicken is highly recommended!), cook the meat in the pan first before the vegetables. Spoon about 2 tablespoons of the soy-garlic sauce onto to the meat and let it cook through. Set aside the meat and combine it later on.